[Liparis]

Anyone got a good recipe for Celery soup?
Bill.

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[PennyG]

Hi there,

I make this one with leeks, i have never taken out the leeks, but i am sure that you can, if you dont like them.

This simple, delicious and warming soup is a wonderful start to this traditional midwinter meal.

Ingredients


•
3 tbsp (45 mL) butter

•
1 bunch leeks (white and light green parts only), chopped (4 to 5 cups/1 to 1.25 L)

•
4 cups (1 L) chopped celery

•
2 onions, chopped

•
1 potato, peeled and diced

•
1/4 tsp (1 mL) each dried thyme and white pepper

•
3 cups (750 mL) chicken stock

•
1-1/2 tsp (7 mL) salt

•
1/2 cup (125 mL) whipping cream

•
1/4 cup (60 mL) finely chopped chives or green parts of green onion




Preparation


In soup pot, melt butter over medium-low heat; stir in leeks, celery, onions, potato, thyme and pepper. Cover and cook, stirring occasionally, until vegetables are soft, about 15 minutes, reducing heat if necessary to avoid browning. Stir in stock, 3 cups/750 mL water and salt; bring to boil. Reduce heat; cover and simmer for
20 minutes. Remove from heat.

Using immersion blender or in batches in blender, blend until smooth. Pass through fine sieve, in batches, into clean pot, discarding solids that cannot be pressed through sieve. Stir in cream; bring to boil. Garnish with chives.

[PennyG]

Hi again,

Here is another i would like to try,

Curried Apple and Celery

The nutty flavour of celery root (sometimes called celeriac) combines with apples to make this fine soup mildly perfumed with curry. It's delightful to look at in wide old-fashioned soup bowls or glass cups. Choose a juicy apple such as Gravenstein, Spartan or McIntosh for this recipe.

Servings: 6 to 8

Ingredients:
3 tbsp (50 mL) butter
1 cup (250 mL) finely chopped leeks (white part only) or onions
4 cups (1 L) diced celery root (3/4 lb/375 g)
2 cups (500 mL) peeled, cored chopped apples (about 2)
2 tsp (10 mL) curry powder
4 cups (1 L) chicken stock
2 sprigs fresh parsley
1 bay leaf
1 sprig dried thyme or 1/4 tsp (1 mL) crushed dried
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1 tbsp (15 mL) lemon juice
1 cup (250 mL) light cream
1/4 tsp (1 mL) crushed cried mint
Garnish:
1 lemon
Crushed dried mint
Preparation:
In large heavy saucepan, melt butter over low heat; add leeks and celery root and "sweat" (cook until moist), partially covered, for 10 minutes, stirring periodically.

Mix in apples and curry powder and cook for 5 minutes. Add stock, parsley, bay leaf, thyme, salt and pepper; bring to boil, reduce heat and simmer very gently, covered, until celery root and apples are tender, about 30 to 40 minutes.

Pur?soup in food mill, blender or food processor and pour into clean saucepan. Add lemon juice, cream and mint and heat through. Taste, adding more mint, lemon juice or salt if desired.

Garnish: To make attractive lemon slices, score lemon zest (thin outer skin) lengthwise in 5 evenly spaced rows. Cut 6 to 8 thin slices of lemon and remove seeds.

Pour hot soup into warmed soup bowls. Float lemon slice and a sprinkle of mint in each bowl and serve

[Liparis]

Thanks for that. The first one sounds nice, simple and tasty.
Appreciated.
Bill.

[Her Outdoors]

I am going to try them both, they sound delicious!

[PennyG]

You are both welcome, i make the first one and we all like it here, and the second one, i am going to be trying that one,